Grab Your Cookware and Staples

Step 1: Roast the Veggies

ARRANGE the mixed seasonal veggies (except the brussel sprouts) on a baking sheet.

DRIZZLE with extraolive oil and gochujang sauce, and season to taste with salt and pepper. Toss gently to combine.

ROAST the veggies for 20-25 minutes.

Step 2: Sauté the Onion and Rice

While the veggies roast…

MELT 2 butter balls in a large, deep skillet over medium heat.

ADD the choppedonion and shredded brussels sprouts. Sauté until just soft.

STIR in the arboriorice and cook for 2 minutes.

Step 3: Stir in the Broth

MIX the vegetable broth concentrate with 3 CUPS hot water in a liquid measuring cup.

★ADD the vegetable broth to the risotto ONE HALF CUP AT A TIME until absorbed.

STIR and simmer over medium heat until the rice is tender, about 30 minutes, turn off heat when finished. Season to taste with salt and pepper.

★COOKING TIP FROM CHEF K:Slowly cooking the arborio rice is the key to making 4-star restaurant quality risotto vs. a risotto you might find at a place named Pistol Pete's Pizza Ranch & Burgers. We recommend you take the time to do it right.

Step 4: Sauté the Brussels Sprouts

While the rice is cooking…

WARM sunflower oil in a small skillet over high heat.

ADD the tiny brussels sprouts and sauté until golden brown, about 5 minutes. Be careful of splattering!

NOW high-five yourself and please, for the love of everything good and right with the world, sit down, relax and enjoy what you just made. Or hey, just tell us if you don’t enjoy it, because we think it’s great and want our customers to think so too.